Roasted Broccolini Recipe – Wholesome Yum

This roasted broccolini recipe (sometimes called baby broccoli) is one of those side dishes you get at restaurants and get impressed because it looks all fancy — but in reality, learning how to cook broccolini is actually the simplest thing ever. It’s really not much different from any other type of roasted vegetables. In fact, it’s the same method I use for roasting broccoli!

Ingredients & Substitutions

This section explains how to choose the best ingredients for oven roasted broccolini, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

• Broccolini – This veggie is in season year round, but its peak season is from October to April. Look for vibrant green stalks with small, tight florets. Trim 1-2 inches from the stems. If pieces are large or uneven in size, slice lengthwise down the stalk. Consistent thickness ensures that they will cook at a similar rate.
• Olive Oil – This adds flavor, promotes browning, and helps the seasonings stick. You can also use avocado oil or any heat-safe oil for cooking broccolini.
• Seasoning – I used simply salt and pepper. You can also experiment with garlic powder, lemon zest, red pepper flakes, or grated Parmesan cheese.

VARIATION: Add garlic.

If you want roasted garlic broccolini, you can use the same method I use for my garlic green beans. Roast the broccolini on its own first until it’s close to done, then add sliced or minced garlic in the last few minutes. This avoids burning it. Another option is to simply sprinkle the broccolini with garlic powder before baking.

How To Cook Broccolini

This section shows how to make roasted broccolini, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

1. Season. Arrange the veggies in a single layer on a baking sheet. (You can line it with foil if desired.) Drizzle with olive oil, and season with salt and pepper. Move the pieces around together to coat better, then spread in a single layer again.
2. Bake. Roast broccolini until tender and florets are crispy.

TIP: Don’t overcrowd the pan.

See also  How to Prepare Roasted Cabbage Steaks for a Delectable Vegan Dish

This can cause the broccolini to steam instead of roast, making it more mushy than crispy. Make sure each piece is touching the pan.

Other Ways To Cook Broccolini

I think roasting is the best way to cook broccolini because it’s so simple and hands off, but you can also cook it using other methods. All these broccolini recipes are easy to make:

• Sauteed broccolini – Add a drizzle of olive oil to the skillet, then add broccolini. Sauté for about 5-7 minutes, tossing occasionally, until tender and slightly crispy on the edges.
• Air fryer broccolini – Preheat an air fryer to 400 degrees F. Toss the stalks with a drizzle of olive oil and season with salt and pepper. Arrange in a single layer in the air fryer basket and cook for about 5-7 minutes, shaking the basket halfway through, until tender and slightly crispy.
• Grilled broccolini – Toss with olive oil, salt, and pepper. Place directly on the grill grates and cook for about 3-5 minutes per side, or until tender and slightly charred.

Common Questions

• What is broccolini? Broccolini is a green vegetable that’s a cross between broccoli and Chinese broccoli (gai lan). It has small florets and long, thin stalks. “Brocolini” in Italian means “baby broccoli”, which is why it sometimes gets that name.
• Broccolini vs. broccoli: What’s the difference? Broccolini is similar to broccoli but has smaller florets and thinner stalks. It also has a sweeter and milder taste, while regular broccoli has larger florets and a more robust flavor.
• Broccoli rabe vs. broccolini: What’s the difference? Broccoli rabe, also known as rapini, is more closely related to turnips than broccoli, with bitter leaves and small florets. On the other hand, broccolini is less leafy with florets that more closely resemble broccoli.
• How long to roast broccolini? Roast broccolini for about 14-18 minutes, until the stalks are tender and florets are crispy.

Storage Instructions

• Store: Keep leftover roasted broccolini in an airtight container in the fridge for 3-4 days.
• Reheat: Simply pop it in the microwave for about 1-2 minutes or quickly sauté it in a hot pan with a touch of oil until warm.
• Freeze: Blanch broccolini in boiling water for a minute to maintain its flavor and texture when freezing. Shock in ice water, then dry and freeze in zip lock bags for up to 3 months. When ready to roast, toss with olive oil and roast, adding a few extra minutes to the cooking time.

What To Serve With Roasted Broccolini

Like roasted asparagus, roasted broccolini recipes make a perfect side for any protein! Here are a few ideas:

More Roasted Vegetable Recipes

If you like this easy roasted broccolini recipe, here are some other roasted veggie recipes to try:

Roasted Broccolini Recipe

Learn how to cook broccolini like a restaurant, in just 20 minutes! This roasted broccolini recipe is an easy side for steak, fish, or chicken.

Prep: 5 minutes

Cook: 14 minutes

Total: 19 minutes

Servings: 6 (adjust to scale recipe)

Ingredients

Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil, if desired.

2. Trim 1-2 inches from the stems of the broccolini. If some pieces are extra large, slice lengthwise down the stalk, so that they are all similar in thickness.

3. Arrange the broccolini in a single layer on the pan. Drizzle with olive oil, and season with salt and pepper. Move the pieces around together to coat better, then spread in a single layer again. (Don’t overcrowd the pan.)

4. Roast broccolini for 14-18 minutes, until the stalks are tender and florets are crispy.

Last Step: Leave A Rating!

This helps other readers and also helps me continue to provide free recipes on my site.

Rate this recipe

Recipe Notes

Serving size: 2-3 thin stalks (or halved thicker ones), or 1/6 entire recipe

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 91

Fat 6.8g

Protein 2.7g

Total Carbs 5.4g

Net Carbs 4.5g

Fiber 0.9g

Sugar 1.8g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.